Smoked pink salmon

Pink salmon is a fish that belongs to the order of salmon (sometimes called pink salmon). In this regard, the same methods as for smoking salmon itself are suitable for processing pink salmon. In particular, pink salmon can be subjected to both cold and hot smoking.

The process of cold smoking pink salmon is quite long and requires special preparatory processing of fish (since salted fish are smoked). First of all, pieces of fresh pink salmon need to be salted. To do this, it is kept in salt solution (the strength of the saline can be controlled by the amount of salt) for at least 12 hours.

After sucking, the carcasses of pink salmon are cut, washed if necessary to remove excess salt. Then the fish is left to dry for a while, before the direct smoking procedure. Cold smoking pink salmon is a long enough process. It occurs by soaking the fish with smoke from smoldering alder sawdust or other fruit trees. The choice of wood for smoking is very important. For example, sawdust or pine trees, as well as birches, are not suitable because of their resineness, and this can adversely affect the taste of the finished product (smoked pink salmon).

As a rule, special equipment is used for smoking pink salmon (there is such equipment for industrial production and for home use). This equipment greatly facilitates the smoking process (after all, the process itself can last up to 90 hours). When smoking at home, fish carcasses are usually wrapped in a layer of gauze, since the fish has tender meat, and it can fall apart.

The degree of gouging of the humpback is thought to be directly related to the smoke temperature during smoking - the saltier the fish, the colder the smoke should be. During cold smoking, the temperature should not rise above 30 degrees. In addition, under prolonged exposure to smoke and salt, the product loses a lot of moisture, and accordingly the fish becomes more resilient and dense. The finished smoked pink salmon has a golden reddish color, as well as a special taste and a delicate melting consistency. Cold smoking pink salmon can be stored for up to 5 days in the refrigerator.

Of course, smoked pink salmon, cooked at home, is somewhat different in taste. At home, pink salmon of hot smoking are more often prepared. This is easy to do with a smokehouse for home use (it can be used for both cold and hot smoking). Hot smoking is chosen more often because it is easier than cold smoking, and also takes much less time. In addition, pink salmon is ideal for this type of smoking.

Hot smoking occurs at a temperature of about 100 degrees and a few hours are enough to get the tastiest smoked pink salmon. During hot smoking, the fish does not lose much fluid, which makes it tender, juicy and soft as a result. Check the readiness of smoked pink salmon for the absence of blood around the ridge, while the skin should lag a little behind and stand out a little juice. The shelf life of hot smoked pink salmon is only a couple of days.

Often, hot smoked humpbacks are made without special devices in a regular oven. To do this, first the fish is sprinkled with salt and a small amount of sugar, removed into the cold for at least 8 hours. Then it is washed, dried, poured with soy sauce and left to marinate for an hour. Foil is then placed in a thick-walled pan or baking tin in several layers, then rice mixed with dry tea brew and spices. A rack is placed on the pan. The pan is heated in a very hot oven, and only then the fish is laid on it, the lid is closed on top. Thus, the fish is smoked for half an hour (turning over to the other side after 15 minutes).

It is also worth noting that the calorie content of smoked pink salmon is not much higher than ordinary pink salmon. This fish itself has a small calorie content and the ability to quickly saturate (due to the high protein content). So the calorie content of smoked pink salmon will not cause much damage to the figure. True, nutritionists agree that fish, which was subjected to only light heat treatment, will be much more useful, since in this case all useful substances are preserved. In any case, do not use the skin of smoked pink salmon, since the most harmful substances accumulate in it.

Despite the slightly higher calorie content of smoked pink salmon than usual, it still remains a very popular and favorite dish in many families.